Baked Chicken Breasts Recipe (2024)

For brining, I like to remember the Rhulman ratio: 20:1 water to salt (or about 5% salt) - which is 5g salt for 1000ml of water. As it turns out, 1000ml of water is a good amount for a few chicken breasts, and this recipe is pretty consistent with this rule (4 cups = 946 ml, 2 tbs of salt = 34.14 g).But remembering this ratio helps you scale up for things like a whole turkey etc.

Given the more extensive caramelization due to greater surface area and convenience including of quick cooking time, I've primarily converted from baking brined chicken breasts to halving them horizontally and then broiling 3-4 inches from broiler for about 3-4 minutes per side.

Modified, of course, might say this.Best chicken- ever.Used skin on thighs.15 minutes skin side downFlipped- added mayo and pressed in some panko15 minutes skin side upOh my!

Careful about the salt percentage, stated in an earlier comment.5% salt means 5 grams per hundred mL (not a thousand mL), so to prepare a liter of 5% brine (about 4 cups) one would need 50 grams. Also since here the salt is dissolved in water, it does not matter if it is table salt (iodized) or kosher or other kind. But I would recommend to be careful considering that different salt formulation (table vs kosher) are likely to have different masses of NaCl when 2 tbsp are measured.

The brining is easy and makes for the most tender baked chicken. I had to cook for a good bit longer to get to the temperature indicated.

I think it depends on the salt and if you are using volumetric measurement using Diamond Crystal, which is fluffy salt, decreases actual Sodium Chloride by nearly half. Better to weigh the salt but who does that? Just calculating from the 4 tbs of Diamond Crystal, 4/1/75 = 2.28 tbs of Morton. Morton is supposedly 1.75 times saltier than Diamond Crystal. Since they are being dissolved in water, none of the culinary properties of Diamond Crystal count for anything.

Step 2 says to flip chicken to coat on both sides. Step 3 does not mention flipping: bake for 20-25 minutes, then let rest for 10. If the recipe says to do something, you can assume that the something is important.

Followed directions. Splendid with garlic smashed potatoes and kale salad mix.

Karl, be careful with your calculations; 20:1 water:salt comes out to 50 gm salt for 1L (1000ml) of water, which is 5% (or 5gm salt per 100ml water). The ratio you give (5gm per Liter) makes a 0.5% solution.

Chicken was surprisingly good when so simple. I added fresh rosemary.

why skinless? Most of the flavor is in the skin. I buy the split breasts, bone them myself, and find the brine is unnecessary if the chicken is good quality to start with.

I used bone in, skin on chicken breasts (avoiding all the sodium), along with all spices (except salt) listed in the recipe and the breasts were exceptionally moist, and delicious. We keep this recipe, with my changes, have it as a main stay.

Frozen chicken is not going to absorb brine.

I finally found sweet paprika in the store. This dish is delicious. No modification needed.

That magic quick brine, the sprinkle of spices, and I cut my mammoth chicken breasts horizontally for faster cooking time. It was a simple, speedy and absolutely moist and delicious entree, paired with potatoes and a kale salad. Finally moist chicken breasts!

Such a great method! I usually grill seasoned chicken breasts in the panini grill every few weeks and freeze for salads, sandwiches and quesadillas. Clean up is tedious. This method results in a far more tender chicken breast and no messy panini grill. I use evoo, s&p, and different spice blends from Penzeys (Northwoods, Greek, Bold Taco, etc).

Delicious and easy. I used crushed fresh garlic as had no garlic granules, bakes well and adds texture too

I used this recipe to show my son how to cook a simple, delicious and healthy dinner. We served the chicken with a simple baked Yukon gold potato and green salad. Yummy, but we agreed that next time we will go a little lighter on the spices. Perfect beginner’s recipe.

As others have said, the amount of garlic powder is excessive. Even using one teaspoon was too much. This was definitely not my favorite. I ended up scraping the crust and using the juices to baste. If I made it again I’d use paprika and pepper and some parm during the last 5 mins. Skinless boneless chicken breasts are boring, and this didn’t really help.

Careful on the spices. Can be a bit gritty

Good recipe. It works!

I made this just as listed. It was delicious. I brined the chicken between 60 and 90 minutes, and it was very moist and tender. I will definitely make this again. So simple.

I have no idea why this didn’t wow; it has all the right ingredients including chicken from just down the road and my own oregano. Moist, yes. But just didn’t ring my bell.

great meal.. easy and I have left overs for chicken salad the next day.

Very Juicy.

Well, skinless chicken breasts are the generic vanilla ice cream of chicken. Most knowledgeable cooks prefer bone-in, skin-on thighs.

Can anyone tell me whether it's possible to do this receipe and others with a salt substitute? I can't use sodium chloide. I can use a potassium substitute - No Salt is wonderful. But can it be used for all these receipes that call for brining?

My kids are very picky eaters and I usually avoid spice on anything but I tried these and they loved them! I did 1/3 of the paprika, but otherwise followed the recipe exactly. Brined for 30 minutes.